There’s something about eating healthy, losing weight, and resolves coming right during the middle of winter. If most of us are honest we couldn’t be further from thinking about our beach body or getting up early to work out when it’s still dark. While we love salads with the best of them, there’s something about eating cold food during winter that loses its appeal. Smoothies when it’s 20 degrees outside is a hard sell. Maybe you’re like me and are thinking the same thing. In light of this, we came up with this delicious kale soup recipe. Warm, comforting, and with a few tweaks, it’s whole30 compliant. This soup can be dinner tonight.
When it comes to the Whole30 and trying to eat as cleanly as possible, I have one major stumbling block. I’m a sucker for dessert and lattes. Last month, we were sticking to the Whole30 in our house and discovered these amazing products. While not all of them are Whole30 approved, many are and all are clean eating friendly. They’re delicious and have totally helped us curb any sweet cravings you might have.
Confession. I love junk food as much as the good stuff. I’m not talking fast food, but the good stuff. Chocolate, cheese, and delicious French loaves. Over the past month of travel, I indulged a bit. (And honestly probably a bit too much, but when in New York, Portland, and Seattle, take a bite out of the city right?) This month, we’re getting back on track starting with this salad. With an updated take on a classic Caesar, we make smart trades and add depths of flavor unlike it’s traditional counterpart. We swapped out romaine for kale and croutons for delicious roasted garbanzo beans.
When it comes to meals during the workweek, I find that meal prepping is vital for making healthy choices when evenings are full and the days are long. This has been one of my favorite go-to meals for a while and it keeps things light and fresh while providing plenty of protein and energy to stay moving.
I fly home for holiday in 6 days. 6 days until I’ll be in snow laden lands, bluegrass rolling hills, and surrounded by some of my favorite people on the planet. I’m headed back to my hometown for the first time in 2 years. My heart is ready to be home for Christmas. In the meantime, I’m filling my days will little treats and moments to past time until the holiday officially starts. This recipe was one that was a hit at a recent holiday brunch I hosted for a few friends. Using raw cocoa and peppermint essential oil, it stays as true to the source of ingredients, while making a clean peppermint mocha.